Crispy Paleo Coconut Chicken with Honey Mustard Sauce
Ingredients
Paleo Coconut Chicken
-
1
lb
skinless boneless chicken thighs or breasts
-
½
cup
tapioca starch
-
2
tsp
garlic powder
-
1
tsp
sea salt
-
½
tsp
ground black pepper
-
1
large
egg, whisked
-
1
cup
unsweetened shredded coconut
-
¼
cup
almond flour
Honey Mustard Sauce
-
¼
cup
medjool dates, soaked to soften
-
¼
cup
dijon mustard
-
2
tbsp
extra virgin olive oil
-
2
tbsp
water
-
1
tbsp
fresh lemon juice
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Blend all ingredients for the honey mustard sauce until smooth and refrigerate.
- Pound the chicken to an even thickness and cut into 3/4 inch strips.
- Set up three bowls: one with tapioca starch, garlic powder, sea salt, and black pepper; one with the whisked egg; and one with shredded coconut and almond flour.
- Dredge each chicken strip in the tapioca mixture, then the egg, and finally coat with shredded coconut.
- Place the coated chicken strips on the baking sheet in a single layer.
- Bake for 7 minutes, flip the chicken, and bake for another 7 minutes.
- Serve immediately with the honey mustard sauce.
Nutrition Facts (estimated)
Servings
6
Calories
405
Total fat
30g
Total carbohydrates
19g
Total protein
15g
Sodium
194mg
Cholesterol
105mg
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